Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108080
Abstract: The influence of drying methods on the quality of beef jerky from Inner Mongolia was discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and Bayan Nur (BT) was tough, chewy, red and… read more here.
Keywords: beef; quality beef; inner mongolia; beef jerky ... See more keywords
Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/89/2017-cjfs
Abstract: The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using… read more here.
Keywords: quality; quality beef; infection; meat ... See more keywords
Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
Sign Up to like & getrecommendations! Published in 2017 at "Sains Malaysiana"
DOI: 10.17576/jsm-2017-4604-06
Abstract: Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus… read more here.
Keywords: quality; herbs vegetables; quality beef; nutritional quality ... See more keywords